Potato-Zucchini Patties

Peel and wash the potatoes. Wash the zucchini and trim the ends closely.

Grate the potatoes and zucchini directly into a large bowl using a coarse or medium grater.

Crack the eggs into the vegetable mixture, sprinkle the flour over it and mix everything well.

Season with salt, pepper, nutmeg and thyme, and mix thoroughly once more.

Heat 1–2 tbsp oil in a large frying pan and set the heat to medium.

Spoon about 1 tbsp of batter into the pan as small heaps, leaving some space between them, and press them down slightly. Fry for about 5 minutes.

Flip the patties and fry the second side for about 5 minutes until golden brown as well.

Place the finished patties on a platter and keep them warm in the oven. Continue frying the remaining batter in batches.

For the dip, stir together natural yogurt, lemon juice, mustard and chopped herbs and season with salt and pepper. Serve with the warm patties.